Chocolate Hazelnut Spread

Steps

1. Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet in a single layer and roast for 10 to 12 minutes until the skins are cracking and the nuts are fragrant and golden. Remove from the oven and wrap in a clean kitchen towel. Rub vigorously to remove as much skin as possible.

2. Transfer the warm skinned hazelnuts to a high-powered food processor or blender. Process for 4 to 5 minutes, scraping down the sides every minute. The nuts will go from crumbly to a thick paste to a smooth, runny nut butter. Be patient with this step.

3. Once the hazelnut butter is smooth and pourable, add the cacao powder, maple syrup, melted coconut oil, vanilla extract, and sea salt. Process for another 1 to 2 minutes until everything is fully combined and the spread is glossy and uniform.

4. Taste and adjust sweetness or salt as needed. Transfer to a clean glass jar with a tight-fitting lid. The spread will thicken slightly as it cools but will remain spreadable at room temperature.

Why It Works

The leading commercial chocolate hazelnut spread lists sugar as its first ingredient and contains palm oil, skim milk powder, and artificial vanillin. This homemade version flips the ratio, making hazelnuts the star ingredient rather than sugar. Processing roasted hazelnuts releases their natural oils, creating a creamy base without any added processed fats. Cacao powder provides deep chocolate flavor along with iron and antioxidants, while maple syrup offers just enough sweetness to balance the bitterness of the cacao. The result is a spread that actually tastes like chocolate and hazelnuts.

Tips

• High-powered processor. A strong food processor or high-speed blender is important. Weak machines may overheat before the nuts fully break down into butter.
• Warm nuts blend faster. Process the hazelnuts while they are still warm from roasting. Warm nuts release their oils more easily and turn into butter faster.
• Consistency control. For a thinner spread, add an extra tablespoon of coconut oil. For a thicker, fudgier consistency, reduce the coconut oil by half.
• Mix-in ideas. Stir in a tablespoon of espresso powder for a mocha version, or add a pinch of cinnamon for warmth.